(Closed) Help! Best Chocolate Chip Cookie Recipe?

posted 6 years ago in Cooking
Post # 3
3772 posts
Honey bee
  • Wedding: October 2012

@Bostongrl25:  I used to just use the tollhouse recipie.. but recently my mom found a really really good one… I have to go look around in my email inbox but I’ll send it to you when I find it!

Post # 6
431 posts
Helper bee
  • Wedding: October 2012

@Bostongrl25:  I swear by the Tollhouse recipe. It’s perfect. But I recommend trying Ghiradelli Chocolate Chips instead of Nestle

Post # 8
254 posts
Helper bee
  • Wedding: July 2012

I loooooove chocolate chip cookies. I have been obsessed with trying as many different recipes as I can in order to find the best. The New York Times recipe is, hands down, the winner (in my humble opinion). You don’t need the fancy chocolate disks or even the sea salt sprinkled on top, but spring for the cake flour and DEFINITELY let the dough chill.


Post # 10
2781 posts
Sugar bee
  • Wedding: October 2013

I live by the tollhouse recipe for chocolate chip cookies, and everyone always prefer when i make that type of cookie to when anyone else makes them. 

But then i do prefer a chocolate chip cookie to have a combination of crisp and chewy texture, the tollhouse ones are perfect everytime.

Post # 11
857 posts
Busy bee
  • Wedding: July 2013

I grew up eating Tate’s cookies, and they are the best. Ever. In fact, Trader Joes has made their own rip-off – Highbrow Chocolate Chip Cookies.

Here’s the recipe, from Goop:


Post # 12
7312 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

This is my go-to recipe for chocolate chip cookies. If you want to use the Toll House recipe, the trick is to let the dough set in your refridgerator for 36 hours. But this recipe does not require chilling time, so it works better for your timeframe.

Brown Butter Chocolate Chip Cookies with Sea Salt


2 sticks (1 cup) unsalted butter

1 1/4 cups packed light brown sugar (it’s okay to mix light and dark, if that’s what you have onhand)

1/4 cup granulated sugar

2 large eggs (at room temperature)

2 teaspoons vanilla (the good madagascar vanilla, not vanilla extract)

2 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon Fleur de Sel or sea salt

1/2 cup milk chocolate chips or chunks (use the best quality chocolate that you can get. Schraffenberger works well)

1/2 cup semi-sweet chocolate chips or chunks (use the best quality chocolate that you can get. Schraffenberger works well)



1.  Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper

2.  Place butter into a medium saucepan over medium heat, swirling pan to melt.  Once melted watch carefully.  Butter will foam, boil then little brown bits will start to form around sides and bottom of pan.  Once butter turns a golden brown and has a very nutty aroma, remove from heat.  I transfer mine to a bowl so cooking stops.  Let cool for 5 minutes.

3.  Place both sugars into stand or electric mixer.  Add brown butter and mix until well combined.  Add eggs and vanilla, mixing until well combined.  Place flour, baking soda and Fleur de Sel/sea salt into a large bowl.  Slowly add to wet ingredients then add in chocolate chips, mixing until just combined.  Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt.

4. Bake for 9 to 11 minutes, until cooked through.  Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen cookies

Post # 13
5405 posts
Bee Keeper

Does this make anyone else think of friends?

Post # 14
2999 posts
Sugar bee
  • Wedding: May 2013

The tollhouse recipe but substitute butter for the Crisco butter sticks and always use REAL vanilla. Not to toot my own horn but I did win a blue ribbon at a very large fair with this recipe. (I’ve been too lazy to enter since then lol)

Post # 15
3261 posts
Sugar bee

I totally just made these yesterday. They’re really good, but since it uses melted butter, I would refrigerate the dough an hour or two before baking..



  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, melted

  • 1 cup packed brown sugar

  • 1/2 cup white sugar

  • 1 tablespoon vanilla extract

  • 1 egg

  • 1 egg yolk

  • 2 cups semisweet chocolate chips



    1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

      1. Sift together the flour, baking soda and salt; set aside.

        1. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

          1. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.




          Also it tastes better when you mix semisweet and milk chocolate chips, so I’d go half and half on those..

          Post # 16
          14498 posts
          Honey Beekeeper
          • Wedding: June 2011

          I am on my phone or I would look it up, but the Original Toll House recipe is the best, the one on the back of the package is NOT the original recipe.  I have it at home pasted in my moms old recipe book that she gave me and there are several changes that Toll House has made over the years.  The original really is the best recipe for CCC ever, IMO.

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